WHC Irish Liquid Yeast

Each WHC Irish liquid homebrew yeast is designed to be used directly in 22 litres with a gravity less than 1.065. These are a direct pitch yeast. Each vial has a cell count that aligns with the individual strain. Every yeast package contains directions for each individual strains. If you have any questions email: philip@thewicklowhopscompany.com Directions for Use: Store in refrigerator until use then remove a few hours before to allow it to warm to room temperature and follow instructions on the vial. Use within date or make a starter if not.

  • WHC Irish Glucoamylase Enzyme 15ml
    WHC Irish Glucoamylase Enzyme 15ml
    Glucoamylase is a food grade saccharifying glucoamylase or amyloglucosidase enzyme derived from a selected strain of Apergillus niger. It is an exoglucosidase capable of hydrolyzing both the α-1,6 and α1,4 glucosidic linkages of starch, liberating single glucose units. BENEFITS Maximises the conversion of starch containing substrates to fermentable sugars. Minimises residual carbohydrates. Provides a high degree of attenuation. Perfect for use...
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  • WHC Irish Liquid Yeast Banana Split Wheat Beer Yeast ***BB 05/12/2019
    WHC Irish Liquid Yeast Banana Split Wheat Beer Yeast ***BB 05/12/2019
    Produces high amounts of isoamyl acetate which is perceived as a banana flavour balanced with less dominant aromatics of apple, clove and plum. The esters are more dominant at high temperature and at lower pitches. Leaves a crisp finish. Flocculation: Low Attenuation: 73-77 Temperature: 17-24 Abv 11-13
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  • WHC Irish Liquid Yeast Bjorn Kveik Yeast
    WHC Irish Liquid Yeast Bjorn Kveik Yeast
    Great for IPA's and pale ales this yeast produces flavours of tangerine, pineapple and mango. A very high rate of fermentation and flocculation at higher temperatures. Flocculation: High Attenuation:70-81 Temperature: 30-35 ABV 12-15 Norwegian Ale Yeast. Used for IPAs, NEIPA, Red Ales, Double IPAS.
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  • WHC Irish Liquid Yeast Bond Ale Yeast
    WHC Irish Liquid Yeast Bond Ale Yeast
    Clean, aggressive, attenuative, ABV tolerant and highly flocculant. This yeast is the go-to house yeast of many microbreweries. This English style yeast provides the backbone for everything from Stouts, IPAs, Pale ales, Brown Ales, red ales and imperial stouts Flocculation: High Attenuation:73-80 Temp: 16-21 Similar to WLP007
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  • WHC Irish Liquid Yeast Brexit Ale Yeast
    WHC Irish Liquid Yeast Brexit Ale Yeast
    London Fog Strain. Produces a fruit punchbowl aroma. Beers tend to have silky smooth and juicy aroma and mouthfeel when this yeast is used. Flocculation: Medium to medium high Attenuation: 65-70 Temperature: 18-21
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  • WHC Irish Liquid Yeast Bubble Gum Belgian Ale Yeast
    WHC Irish Liquid Yeast Bubble Gum Belgian Ale Yeast
    A great and versatile Belgium strain. It is highly flocculant and produces bubblegum, toffee and spicy phenolic aroma. Flocculation: Mediumto High Attenuation: 72-76 Temperature: 18-24 Belgian Yeast used for Belgian Pale Ale, Belgian Ale, Saison
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  • WHC Irish Liquid Yeast Fruit Bowl Ale Yeast *** BB 25/11/19
    WHC Irish Liquid Yeast Fruit Bowl Ale Yeast *** BB 25/11/19
    A blend of yeasts picked for their ability to produce a complex fruit ester profile. This is a beautiful combination for your pale ales and IPA's. Flocculation: Medium Attenuation: 74-76 Temperature: 19-21 ABV 10-12 A blend. Used for Pale ales, IPAs NEIPAs, Red Ales
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  • WHC Irish Liquid Yeast Funky Pineapple Ale Yeast
    WHC Irish Liquid Yeast Funky Pineapple Ale Yeast
    A very interesting yeast to experiment with. Produces powerful tropical fruit flavours at normal ale temperatures. At higher ale temperatures, it starts to produce funky and saison like aromas with even more aggressive pineapple notes. Which was originally categorized as a Brettanomyces strain. Flocculation: Low Attenuation: 78-82 Temperature: 18-28
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  • WHC Irish Liquid Yeast Juice Machine Ale Yeast
    WHC Irish Liquid Yeast Juice Machine Ale Yeast
    A blend of yeasts that produces delicate citrus, apricot and grapefruit esters Yeast type - Custom Blend Attenuation - 73-77 Temperature - 16-21 Flocculation - Medium – High Beer Style - NEIPA, Pale Ales, West coast IPAs
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  • WHC Irish Liquid Yeast Lagertha Kveik Yeast
    WHC Irish Liquid Yeast Lagertha Kveik Yeast
    This yeast is Cleaner than other Kveiks. It produces discrete tropical fruit notes with banana and honey coming through. Produces some light funky notes. Alcohol tolerant (14%) Flocculation: Medium-high Attenuation: 70-82 Temperature: 32-37 ABV 10-13 Norwegian Ale Yeast. Used for IPAs, NEIPA, Red Ales, Double IPAS
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  • WHC Irish Liquid Yeast LAX American Ale Yeast
    WHC Irish Liquid Yeast LAX American Ale Yeast
    A clean versatile strain isolated from a famous west coast microbrewery. With little ester production, it allows New World Hops to take centre stage. Flocculation: Medium to medium-low Attenuation: 73-80 Temperature: 16-22 ABV 10-13% Use in any ales or IPAs. WLP001 equivalent.
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  • WHC Irish Liquid Yeast Odin Ale Yeast
    WHC Irish Liquid Yeast Odin Ale Yeast
    Tangerine and Mango aroma. Ferments better the mid to low 20s then other kvieks. Flocculation: Medium/ High Attenuation:70-81 Temperature: 25-37 ABV 12-15 Norwegian Ale Yeast. Used for IPAs, NEIPA, Red Ales, Double IPAs, sours.
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  • WHC Irish Liquid Yeast Pintman Ale Yeast
    WHC Irish Liquid Yeast Pintman Ale Yeast
    Extremely flocculant and on the lower end of attenuation. This is an aggressive fermenter that drops bright after fermentation. Best used for malt forward styles. Flocculation: Very High Attenuation: 69-74 Temperature: 18-21 ABV 7-10% English Ale used for Brown ales, stouts, English IPAs, bitters
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  • WHC Irish Liquid Yeast Ragnar Kveik Yeast
    WHC Irish Liquid Yeast Ragnar Kveik Yeast
    This strain produces a dominant orange peel aroma that pairs well with citrusy hops. Flocculation: Medium-High Attenuation:70-82 Temperature: 33-40 degrees ABV 11-13 Norwegian Ale Yeast. Used for IPAs, NEIPA, Red Ales, Double IPAS
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  • WHC Irish Liquid Yeast Sanders New England Ale Yeast
    WHC Irish Liquid Yeast Sanders New England Ale Yeast
    The yeast that started the New England trend. The yeast strain produces stone esters that leave the beer with a bouquet of grapefruit and mango flavour and aromas. Flocculation: Medium Attenuation: 73-77 Temperature: 16-21 ABV 8-12% American Ale Yeast. Used for Pale Ale, West coast IPA, New England IPA.
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  • WHC Irish Liquid Yeast Saturated Ale Yeast ***BB 29/11/19
    WHC Irish Liquid Yeast Saturated Ale Yeast ***BB 29/11/19
    Provides your pale ales and IPA’s with juicy esters aromas of lemon, orange, pear, and juicy fruit gum. This strain is a true top cropper and is very sensitive to dissolved oxygen content and temperature. NEIPA/IPA/Pale ale yeast Attenuation 71-75% Attenuation temp 20-23 Flocculation Medium-high
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  • WHC Irish Liquid Yeast The Wall American Ale Yeast
    WHC Irish Liquid Yeast The Wall American Ale Yeast
    This yeast is an extremely fast mover. A similar low ester and attenuation profile like LAX, this yeast has a quicker fermentation time and better flocculation. Allowing you to produce solid clean beers in no time. Flocculation: Medium-High Attenuation: 73-80 Temperature:16-21 ABV 10-12 American Ale Yeast. Used for West coast IPA, Pale ales, Red Ales stouts, imperial stouts.
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  • WHC Irish Liquid Yeast Ubbe Lager Yeast
    WHC Irish Liquid Yeast Ubbe Lager Yeast
    Clean lager like aroma and taste. Produce lager styles at body temp! Flocculation: Medium Attenuation: 73-82 Temperature: 30-37 Norwegian Lager Yeast. Used for Lager Styles, clean beer styles.
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  • WHC Irish Liquid Yeast Valkryie Kveik Yeast
    WHC Irish Liquid Yeast Valkryie Kveik Yeast
    Another fruity Kveik, produces a nice guava aroma. This strain enhances bitterness, for this reason, it is recommended not to use any bittering hops. Great for NEIPA’s. Flocculation: high Temp 31-37 ABV 11-14 Attenuation 70-80 Norwegian Ale Yeast. Used for IPAs, NEIPA, Red Ales, Double IPAS
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